Hungarian Fisherman's Soup Recipe; Make Delicious Halászlé

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If you ever travel to Hungary, do not forget to try the popular Hungarian Fisherman’s soup (Halászlé!) It is one of the most famous Hungarian appetizers. It is made from freshwater fish, red pepper, and tomatoes. To make this soup, stay with Cooking County.

Try other Hungarian soups:

Table of Contents

Hungarian Paprika

Károly Gundel is the one who reinvented the Hungarian fatty foods and showed them to the visitors of the 1939 exhibition in New York, the one who should be credited as the person who introduced paprika to the world. Since the 16th century, this plant has existed in Hungary, but it was mostly used as decoration in the castles of the nobles, not as a spice!

Hungarian paprika powder is made by harvesting and drying the plant, but its taste differs depending on the region where it is produced. Despite its relatively short history, Hungarian paprika has gained widespread popularity in many countries.

Fisherman’s Soup Origin

Halászlé is a traditional fish soup with origins along the Danube and Tisza rivers. This spicy dish is a staple in regions with a strong fishing culture, particularly in areas like Szeged, Baja, and around Lake Balaton. It is celebrated in culinary festivals, where annual halászlé competitions attract many participants and visitors. Fisherman’s soup is often featured in traditional meals, especially around Christmas in many Hungarian households.

What is Halászlé recipe?

Hungarian fisherman’s soup ingredients

Ingredient	Quantity
Fresh carp fish	3 kg
Paprika	1
Large onions	3
Large tomatoes	2
Chili flakes dried	½ teaspoon
Salt	1½ tablespoon
Peppercorns	1 teaspoon

Directions

Step One

To prepare Hungarian Fisherman’s soup, wash the carp, and clean it well. Cut the head, tail, and fins of the fish. Now, chop the tomato and onion into large pieces.

Step Two

Now take a large pot and put it on medium heat. Put the fish pieces in it. Pour onion, tomatoes, and Hungarian paprika on it.

Step Three

Now fill the pot with water, and add salt and peppercorns to it. Increase the flame and let the ingredients reach the boiling point.

Step Four

After the water reaches the boiling point, reduce the flame and let the soup cook for two hours on medium heat.

Step Five

After two hours, remove the pot from the flame, and let it cool. After the soup is cooled, pass the soup through a sieve.

Step Six

After straining the soup, pour the soup back into the pot. Put the pot on heat and let it reach the boiling point again.

Note: If the soup is too thick, add water to it.

Note: Test the soup; if it lacks salt and pepper, add it to the food.

How to Serve Fisherman’s soup?

Let the soup stay on the flame for another 10-15 minutes. Now, your soup is ready! Pour it into a bowl and enjoy.

If you like fish, do not forget to make Sabzi Polo ba Mahi and Koktal.

Do not forget to make this recipe and share it with us. Please do not hesitate to ask if you also have any related questions about the Hungarian Fisherman’s soup recipe.

FAQs About Hungarian Fisherman’s Soup

How much time does Fisherman’s soup need to get ready?

It takes about 4 hours to get ready.

What kind of fish should be used in Halászlé recipe?

It is better to use freshwater fish to make this soup.

Is Halászlé spicy?

Yes, This dish is traditionally spicy due to the generous use of Hungarian paprika, But The level of spiciness can vary depending on the recipe and personal preference.

Hungarian Fisherman’s Soup; Make Delicious Halászlé

Recipe by Sara ShademaniCourse: AppetizersCuisine: HungarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Hungarian Fisherman’s soup or Halászlé is an appetizers made of carp fish, paprika, tomatoes, and red pepper. Learn how to make this soup!

Ingredients

3 kg Fresh carp fish
1 Paprika
3 Large onions
2 Large tomatoes
½ teaspoon Chili flakes dried
1½ teaspoon Salt
1 teaspoon Peppercorns

Directions

To prepare Hungarian Fisherman’s soup, wash the carp, and clean it well. Cut the head, tail, and fins of the fish. Now, chop the tomato and onion into large pieces.
Now take a large pot and put it on medium heat. Put the fish pieces in it. Pour onion, tomatoes, and Hungarian paprika on it.
Now fill the pot with water, and add salt and peppercorns to it. Increase the flame and let the ingredients reach the boiling point.
After the water reaches the boiling point, reduce the flame and let the soup cook for two hours on medium heat.
After two hours, remove the pot from the flame, and let it cool. After the soup is cooled, pass the Fisherman’s soup through a sieve.
After straining the soup, pour the Fisherman’s soup back into the pot. Put the pot on heat and let it reach the boiling point again. Note: Test the soup; if it lacks salt and pepper, add it to the food.
Let the soup stay on the flame for another 10-15 minutes. Now, your soup is ready! Pour it into a bowl and enjoy.